How long do you have to cook meat for to make it tender?

[Tasty]

I do not seem to have much success with making tender meat with stews and curries, despite following recipes. I think they would work better i a slow cooker (which I don't have) so how long should it be cooked for in the TMX (when making a curry) to make it tender and at what temperature. I know this is a pretty general question as each recipe is different but maybe you can tell me how long it takes with successful recipes.

[Gagingi]

Hi

I find with leaner cuts of meat that it is overcooking that makes it tough. So if the recipe says 40-60 minutes (such as Hungarian Beef Goulash in EDC) I'd check it after 30-40 minutes and try a bit - beef can be eaten rare - so see if you are happy and if not cook a bit more.

Poultry, as you probably know, must be cooked through. With chicken all you can base it on is the colour of meat - so if I was unsure I'd cut a thicker piece (or separate a bit in the middle) and checked it is cooked. Though I imagine the issue is more with red meats and chicken can dry out, but doesn't happen so much I find.

Other suggestions would be to make sure you are cutting meat to the suggested size - if it is smaller it will cook more quickly and if larger would take longer. Cheaper (fattier) cuts of meat will be more tender when stewing or slow cooking. Marinating or pounding meat can also help with tenderising. I actually have a slow cooker, but have retired it now that I have a Thermie. :-)

Finally if reducing the cooking time this might effect flavour of sauce, so taste test that too for best results. 

Good luck
Anne

[Tasty]

Thanks Anne

I think I used a lean cut of meat the first time and then a fattier one the next time. Will keep your advice in mind next time I try one of these recipes.

[achookwoman]

Anne, excellent advice.  Blade is best for stews and curries in the Tmx. ,  not the leaner more expensive cuts.